Publisher Photo
Publisher Photo
This creamy and colorful salad is an ideal accompaniment to sandwiches, chicken or steak. The jalapeno and crushed chips add a touch of Southwestern appeal. Thanks to Jennifer Soapes of Harrison, Arizona for sharing the recipe!
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 3/4 cup frozen corn, thawed
  • 1/2 cup chopped green pepper
  • 1/3 cup shredded cheddar cheese
  • 1/3 cup mayonnaise
  • 1/4 cup chopped red onion
  • 1/2 jalapeno pepper, seeded and chopped
  • 1/4 cup chili cheese corn chips, crushed

Directions

In a small bowl, combine the first six ingredients. Chill until serving. Just before serving, sprinkle with corn chips. Yield: 2 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Corn Salad in Cooking for 2 Summer 2009, p25

Nutritional Facts

1 cup: 287 calories, 20g fat (5g saturated fat), 27mg cholesterol, 462mg sodium, 23g carbohydrate (5g sugars, 3g fiber), 8g protein.

  • 3/4 cup frozen corn, thawed
  • 1/2 cup chopped green pepper
  • 1/3 cup shredded cheddar cheese
  • 1/3 cup mayonnaise
  • 1/4 cup chopped red onion
  • 1/2 jalapeno pepper, seeded and chopped
  • 1/4 cup chili cheese corn chips, crushed
  1. In a small bowl, combine the first six ingredients. Chill until serving. Just before serving, sprinkle with corn chips. Yield: 2 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Corn Salad in Cooking for 2 Summer 2009, p25

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Reviews forCorn Salad

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MY REVIEW
kerleehug User ID: 501176 99076
Reviewed Oct. 8, 2011

"Very good and easy! I use Doritos instead of corn chips and use canned corn. This is very versitle, don't really need to measure and you can make as little or as much as you want. It is always a hit whenever I make it."

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